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Anonymous User
20.11.2017
Is there any relationship in the final quality of Biscuits & the fineness of SBC?
Is there any relationship in the final quality of Biscuits & the fineness of SBC?
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
19.11.2017
Best dough piece forming equipment for cookies with high amount of chocolate chips
What is the best equipment configuration for making wire-cut/extruded cookies with high amount (>20%) of chips, without damaging them, at a relatively high speed (>90 cuts per minute)?
workneh etefa and
12.11.2017
How to increase and decrease of dough weight?
The prinspel of how to incres and decres of dogh weigt 
Brooke Winter and
06.11.2017
What packaging techniques would protect the biscuits from breaking?
I am doing a task at school where I have to make and design biscuits.  What packaging techniques would protect the biscuits from breaking
What type of Mixer is better for deposited cookies
What would be ideal mixer type for deposited cookies and why? I have seen factories using Horizontal Mixer and also Planetary mixer but none have been able to explicitly tell me the reason for one over the other. It could a historical thing but it wo...
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
23.10.2017
Starting biscuit production
I have no experience in biscuit production but want to go into the industry in Nigeria. I will really appreciate if you can guide me STEP BY STEP on how to start. First the kind of equipment required for a SMALL SCALE industry, Staffing, Production P...
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
20.10.2017
Maximum % of lecithin amount in sandwich cream filling
What is the maximum amount of soy lecithin that is acceptable in a sandwich cream filling, without impacting cream fat crystallization?
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
20.10.2017
Topping salt detaching from crackers between application and packaging
What is the best way to assure that the topping salt in crackers will not detach from the product until packaging? Is there any better salt type or salt crystal weight for this? what is the best distance from salt applicator to conveyor belt?
Cooling conveyor
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more and more compact and hence it’s difficult to fit...
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.